Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally,
the dish is prepared with yellow mung beans, but I have created this recipe using readily
obtainable large lima beans. To round out the menu, accompany this robust stew with rice
pilaf. Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse
again. Set aside.
Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and
ginger. Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut
and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add 1/4
cup of the water and blend until smooth. (If necessary, add more water to facilitate
blending.)
Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring
to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold
their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with
fresh dill.
PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg
cholesterol, 181 mg sodium, 3 g fiber.
Source: San Francisco Chronicle